Vegetable and Turmeric Spring Roll — Credit: Flavur / OpenAI

Ingredients

Preparation

Sweet and sour sauce:

1. Heat the diluted vinegar with sugar until the sugar dissolves, then remove from heat. Add chopped garlic and pepper.

2. Add 1/2 teaspoon of starch and mix until you get the right consistency. Set aside.

3. Soak the mushrooms in warm water, covered.

4. Heat the wok and quickly sauté the onion, garlic, and grated carrots in oil. Then add the leek, shredded cabbage, and well-drained mushrooms.

5. Pour in the broth, turmeric, and continue cooking to keep the vegetables slightly crunchy.

6. Add the soy sprouts and mix.

7. Moisten the edges of the pastry squares. Place 1 tablespoon of the mixture in the center and fold, pressing the edges to seal.

8. Fry in a pan with hot oil until golden brown.

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Entry

Vegetable and Turmeric Spring Roll

Name: Vegetable and Turmeric Spring Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Asia
Ingredients: A handful of Chinese mushrooms; 2 cloves of chopped garlic; 1 large chopped onion; 1 leek, finely chopped; 6 grated carrots; 300g of chopped Chinese cabbage; 200g of chopped frisée; Oil; Vegetable broth; 250g of soy sprouts; 1 pinch of turmeric powder; For the sweet and sour sauce:; 3 tablespoons of vinegar (rice or other); Water; 1 tablespoon of sugar; 2 cloves of garlic; 2 peppers; starch

Preparation: 20 min

Cooking: 15 min

Servings: 6

The vegetable and turmeric spring roll, light and crispy, is filled with fresh vegetables and citrus flavors. This vegetarian recipe is delicious and healthy, and pan-frying gives it a beautiful golden texture. Perfect for evenings with friends or as a light meal, serve it with a sweet and sour sauce for even more flavor. Get ready to delight your guests with this vitamin-packed and colorful dish.